Creme brulee with a Thanksgiving twist. Use a sous vide for perfect results every time. Tap the tops to crack the hardened sugar.

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Recipe Summary

prep:
20 mins
cook:
1 hr 3 mins
additional:
55 mins
total:
2 hrs 18 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Beat egg yolks in a large bowl; mix in 1/3 cup sugar and salt.

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  • Combine heavy cream, pumpkin pie spice, and vanilla extract in a pot over low heat. Cook, stirring occasionally, until the temperature of the liquid reaches 158 degrees F (70 degrees C), 2 to 4 minutes; do not overheat.

  • Pour hot cream mixture slowly into the beaten egg yolks. Pour cream-egg mixture slowly through a sieve into a separate bowl. Let settle until froth is reduced, about 20 minutes.

  • Transfer the cream-egg mixture into 4 Mason jars. Flash the tops of the cream with a kitchen torch to remove any bubbles. Place lids on jars and finger tighten. Immerse jars in a water bath with a sous vide cooker set to 176 degrees F (80 degrees C); cook for 1 hour.

  • Remove jars and let cool until safe to handle, at least 15 minutes. Prepare a large bowl with ice and water.

  • Place jars in the ice bath until completely cool, at least 20 minutes. Remove lids and sprinkle 1 tablespoon sugar over the surface of each creme brulee. Torch the tops slowly using low gas at a moderate distance from the jars until sugar caramelizes, a few seconds each. Let stand until surfaces harden, about 5 minutes.

Cook's Note:

If making these ahead of time, tighten lids and refrigerate jars for up to 5 days after cooling in the ice bath.

Nutrition Facts

610 calories; protein 6.5g; carbohydrates 34.5g; fat 50.8g; cholesterol 470.3mg; sodium 96.8mg. Full Nutrition
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